Description

These Crispy Smashed Potatoes are an easy, flavorful vegan side dish featuring tender baby potatoes smashed and roasted to golden perfection. Enhanced with garlic and onion powder, olive oil, fresh herbs, lemon zest, and optional nutritional yeast for a cheesy flavor, they deliver a perfect balance of crispiness and vibrant taste. Ideal for weeknight meals or special gatherings, this recipe is simple to prepare and sure to impress.

Ingredients

Scale

Potatoes

1.5 lbs baby potatoes

Seasonings & Oil

3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
Zest of 1 lemon

Garnish

Fresh herbs such as thyme, rosemary, or parsley, chopped

Instructions

Preheat Oven and Prepare Potatoes: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Place 1.5 pounds of baby potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over high heat.
Boil Potatoes: Once boiling, reduce heat to a simmer and cook the potatoes for 15-20 minutes until tender but still intact. Check readiness by piercing with a fork.
Drain and Cool: Drain the potatoes and allow them to cool for a few minutes so they are easier to handle.
Smash Potatoes: Using the bottom of a glass or a potato masher, gently press each potato until flattened but still in one piece. Aim for an even, flat surface without crushing them into mush.
Prepare Seasoning Mixture: In a small bowl, combine olive oil, garlic powder, onion powder, salt, pepper, and nutritional yeast if using. Mix well to create a flavorful brushing mixture.
Coat Potatoes: Brush each smashed potato generously with the prepared oil and seasoning mixture.
Roast Potatoes: Arrange the coated smashed potatoes on the lined baking sheet and roast in the preheated oven for 25-30 minutes. Flip them halfway through cooking for even crispiness and golden-brown crust.
Make Herb Drizzle: While roasting, mix chopped fresh herbs, lemon zest, and a drizzle of olive oil in a small bowl to create a bright and fresh garnish.
Finish and Serve: Remove potatoes from the oven and allow to cool slightly. Drizzle the herb mixture over the potatoes just before serving for an added burst of flavor and vibrant presentation.

Notes

For a gluten-free version, verify all seasonings are gluten-free.
You can substitute regular potatoes cut into bite-sized pieces if baby potatoes aren’t available.
Avocado oil can replace olive oil for roasting if preferred.
To keep smashed potatoes crispy, avoid overcrowding the baking sheet.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 400°F (200°C) until crisp.
Optional seasoning variations include smoked paprika, cayenne pepper, or vegan cheese instead of nutritional yeast for different flavor profiles.
Serve with vegan dips like avocado dip, tahini sauce, or plant-based yogurt sauce for added variety.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: crispy smashed potatoes, vegan side dish, roasted potatoes, baby potatoes, easy potato recipe, vegan cooking, healthy side dish